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Receta Grilled Mediterranean Pork With Artichokes And Pearl Onions
by Global Cookbook

Grilled Mediterranean Pork With Artichokes And Pearl Onions
Calificación: 0/5
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  Raciónes: 2

Ingredientes

  • 6 ounce pearl onions
  • 10 ounce frzn artichoke hearts thawed, well liquid removed
  • 1/2 tsp minced garlic
  • 6 Tbsp. fat-free red wine vinegar salad dressing divided
  • 2 Tbsp. sun-dry tomato paste
  • 2 x 5 ounce each lean pork loin chops
  • 1 tsp Finely minced flat-leaf parsley salt and black pepper to taste
  • 2 tsp crumbled feta cheese Suggestion:
  • 2 x baking potatoes 6 ounce each Balsamic Vinegar (optional)

Direcciones

  1. Score root end of each onion. Cook in lightly salted boiling water till tender (15 to 20 min). Remove onions from pan with a strainer to a bowl of ice water. Peel. Towel dry. Place in a bowl with the artichoke hearts. Add in half of the salad dressing, minced garlic, and all of the tomato paste; toss to coat. Set aside.
  2. While the onions cook, trim the the chops; rinse and towel dry. Combine the parsley and the remaining salad dressing on a plate and coat the both sides of the chops. Set aside.
  3. Wash and dry the potatoes and micro-bake. Keep hot.
  4. While the potato bakes, preheat the grill: George Foreman. When the grill is ready, place the chops on the lower end of the sloped grill; spoon the artichoke-onion mix above. Close the grill and cook for 5 minutes to 7 mins.
  5. Arrange a potato, chop and artichoke-onion mix on each plate. Crumble feta the artichoke-onion mix. Season all with a few grindings of pepper. Use salt to taste. Splash with balsamic vinegar (optional).
  6. Description: "Artichoke hearts and pearl onions are grilled along side pork chops in a Foreman electric grill. Review: Heaven splashed with a little Start to Finish Time:"0:30"
  7. Serving Ideas : Boiled potato cubes; or possibly small pasta
  8. NOTES : The idea which inspired this meal used the baby artichokes and shallots. The marinade was tarragon, garlic, extra virgin olive oil and lemon juice.
  9. Served with baked potato (that I thought was too much food) but. Would be good with french bread instead.
  10. Our four-burger Foreman grill, just held the meat and all but 1/4 c. of the vegetable mix; that I put in the top warming tray.
  11. Heaven splashed with a little balsamic vinegar!